Butternut Squash Soup with Ravioli

I love this - it's healthy, yummy, and easy. Yes, my kids eat it. I just tell them it's the ravioli sauce. I like the molasses with it, but Gary doesn't. And don't be scared of the red pepper - it's just a little and it adds depth without hardly any spice. We like to eat this with peas, while a nice crusty bread and salad are also good. Originally from Better Homes and Gardens. Oh, and I've always used chicken boullion, so if you use vegetable broth, let me know how it turns out!

2 pounds butternut squash
2 14-ounce cans vegetable broth
1/8 teaspoon ground red pepper
1 tablespoon butter or margarine
1 9-ounce package refrigerated cheese-filled ravioli
1 tablespoon molasses

Peel squash (Can be done with a potato peeler pretty quickly). Halve lengthwise. Remove seeds and discard. Cut squash into 3/4 inch pieces.

In a large saucepan combine 1/2 cup water, squash, vegetable broth, and red pepper. Cook, covered, over medium heat for 20 minutes or until squash is tender.

Transfer one-fourth of the squash mixture to a blender container or food processor bowl. Cover and blend or process until smooth. Repeat with remaining portions, one at a time, until all of the mixture is blended.

Return blended mixture to the saucepan. Bring just to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Add butter; stir until just melted.

Meanwhile, prepare the ravioli according to package directions; drain. Ladle hot soup into bowls. Divide cooked ravioli among the bowls. Drizzle with molasses.